2 (10 oz. ea.) pkgs. frozen spinach (defrost before starting)
1 (14 oz.) can whole artichoke hearts in water, drained and chopped
1 (8 oz.) pkg. cream cheese

CREAMY THICK ALFREDO SAUCE:

1 tbsp. all-purpose flour
3 tbsp. butter, divided
2 cups milk
1 cup Parmesan cheese
2 garlic cloves, chopped
pepper, to taste

First finely chop garlic cloves (set aside). Drain defrosted spinach fully (set aside). Finely chop artichoke hearts (set aside).

In medium saucepan over medium heat combine 1 tablespoon butter and 1 tablespoon flour. Mix until butter and flour create a pretty solid substance, add more flour if necessary to thicken. Remove from saucepan and keep to the side for later use.

In same saucepan over medium heat, combine milk, Parmesan cheese, pepper, garlic and remaining 2 tablespoons of butter. Stir well, and add small pieces of the butter and flour concoction to thicken. This will make a creamy thick alfredo sauce. You may not need all of the flour & butter concoction, just use as needed to thicken.

Once Alfredo sauce is done, add drained spinach, artichoke, and the package of cream cheese to the Alfredo sauce in the saucepan. Mix with wooden spoon over medium heat until cream cheese is melted and everything is mixed well throughout.

Pour Spinach and Artichoke Dip into medium casserole dish and sprinkle with some additional Parmesan cheese. Bake at 350°F until warm and bubbly.

ENJOY and serve with pita chips or Tostitos!

Submitted by: Ashley Brown